Carrot Cake
AuthorPriyanka SivaramakrishnanDifficultyBeginnerSoft, moist, dense carrot cake with a smooth cream cheese frosting! Here's the healthy option you are looking for.
Pre-heat the oven to 350 F. Grease a 9 inch spring form and keep it ready.
In a large bowl, combine the oil and sugar. If you are using a handheld mixer or a Kitchenaid (paddle attachment), mix on medium speed.
Add the yogurt and mix well until combined. Add the eggs, one by one, making sure each is mixed well before adding the other. Add the vanilla extract as well.
In a separate bowl, add all the dry ingredient; flour, baking soda, cinnamon powder, nutmeg powder, and salt.
With a spatula, mix the dry with the wet ingredients. Don't over-mix, but make sure there are no lumps or pockets of flour.
Fold in the carrots and pecans. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes back clean when inserted. Keep a close look on the cake after the 30 minute mark.
Cool the cake down completely before frosting.
Bring the cream cheese and butter down to room temperature. It has to be super soft. Cream these ingredients together until well combined.
Bit by bit, add the confectioners' sugar, checking constantly for consistency and thickness. Add the vanilla essence and heavy cream. Add the salt to counter the sweet.
When happy with the frosting, spread it all over the cake and garnish with pecans.
Ingredients
Directions
Pre-heat the oven to 350 F. Grease a 9 inch spring form and keep it ready.
In a large bowl, combine the oil and sugar. If you are using a handheld mixer or a Kitchenaid (paddle attachment), mix on medium speed.
Add the yogurt and mix well until combined. Add the eggs, one by one, making sure each is mixed well before adding the other. Add the vanilla extract as well.
In a separate bowl, add all the dry ingredient; flour, baking soda, cinnamon powder, nutmeg powder, and salt.
With a spatula, mix the dry with the wet ingredients. Don't over-mix, but make sure there are no lumps or pockets of flour.
Fold in the carrots and pecans. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes back clean when inserted. Keep a close look on the cake after the 30 minute mark.
Cool the cake down completely before frosting.
Bring the cream cheese and butter down to room temperature. It has to be super soft. Cream these ingredients together until well combined.
Bit by bit, add the confectioners' sugar, checking constantly for consistency and thickness. Add the vanilla essence and heavy cream. Add the salt to counter the sweet.
When happy with the frosting, spread it all over the cake and garnish with pecans.
Notes